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Table 5 Growth Kinetics of α-Amylase Production by Mutant Derivative of Super Koji (A. oryzae cmc1) in 10L Fermenter Grown under Submerged Condition on Soluble Starch (2% w/v) at 30 °C

From: Random mutagenesis of super Koji (Aspergillus oryzae): improvement in production and thermal stability of α-amylases for maltose syrup production

Strain

α-Amylase (U dl-1)

Protein (mg dl-1)

Cell mass (g dl-1)

μ (h-1)

td (h)

Yp/x (U g-1)

qp (U g-1 h-1)

Parent Koji

3181

1.297

21.4

0.08

8.66

149

11.89

Mutant-100(6)

4004

1.627

8.3

0.069

10.05

482

33.29

  1. Where: μ (Specific growth rate); td (Biomass doubling time) =ln2/μ, Yp/x = Product yield coefficient with respect to cell mass; qp (Specific rate of product formation) =Yp/x× μ
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BMC Microbiology

ISSN: 1471-2180

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